Wasc Question

Baking By CakesbyMichele Updated 3 May 2015 , 2:35am by maybenot

CakesbyMichele Posted 2 May 2015 , 11:45pm
post #1 of 2

I've been using the original was recipe but since changing ovens I've decided to experiment with the wasc recipe that calls for oil.  My only hesitation is the egg whites.  I like to use all the egg.  Can I just use 8 eggs instead of 8 egg whites or will that change the texture too much?  Also, I use Duncan Hines and have heard adding a pudding mix adds moistness.  Does this change the wasc recipe any to add a pudding?  Any pros or cons to adding pudding or just a waste of money?  Thanks for any help. 

1 reply
maybenot Posted 3 May 2015 , 2:35am
post #2 of 2

I use this WASC with oil recipe: http://www.cakecentral.com/recipe/54740/white-almond-sour-cream-cake-wasc

My alterations are:  6 whole eggs for anything other than a white cake, which gets 8 egg whites

If I use Duncan Hines, I add 2 packages of dry instant pudding mix.  If using Betty Crocker, no pudding mix because it's already in the cake mix.

Since some mixes went from 18.25 oz., I now add 6 oz. of dry mix from a 3rd box


Everyone loves the cake and I get consistently good results making the recipe this way.

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